It is rhubarb time at my house. Here is a recipe that my mom made for my siblings and me when I was a kid. Every spring we would wait for the rhubarb to get big enough so we could pick some of it and have my mom make this amazing dessert. Now that I am grown, it is that way in my house, but not so much with the kids waiting for this dessert it is Mike who is waiting for the rhubarb to get big enough to make this dessert. I am not saying that the kids don’t like this recipe, it is just that my Mike loves this recipe.
I am not sure exactly where this recipe came from, but I know that it has been made by mom for at least 50 years now. When a recipe has made it through that many years it has to be a good one. Right? I know that I will be passing this recipe on to my kids so the next generation can look forward to the rhubarb getting to be the right size to pick and make this dessert.
If you like rhubarb I think that you will like this recipe. The tartness of the rhubarb combined with the sweetness of the meringue can’t be beat. Believe me when I say this recipe is a real winner!
Rhubarb Cake
Preheat oven to 350 degree F.
Crust:
1 3/4 cups flour
1 teaspoon baking powder
2 tablespoons sugar
2 egg yolks (save the whites for the meringue)
1/2 cup shortening plus 1/8 cup more
1/2 cup nuts (pecans or walnuts work well)
Mix all ingredients together and pat into a grease 9×13 cake pan. Bake in preheated oven for 10 minutes
Filling:
3 to 4 cups of cut rhubarb
2 egg yolks well beaten (save the whites for the meringue).
1 1/2 to 1 3/4 cups sugar (depending on how the sweetness you prefer)
5 tablespoon flour
1 teaspoon vanilla
While the crust is in the oven prepare the filling. In a large bowl add all ingredients and mix well. Pour on top of the baked crust. Return to the oven and bake about 30 to 45 minutes.
Topping:
4 egg whites (the ones that have been set aside)
3/4 cup sugar
1 teaspoon vanilla
In a medium bowl place egg whites and beat with an electric mixer. As you beat the egg whites gradually add the sugar beating until the egg whites are stiff. As you finish beating the egg white add the vanilla and beat until all is mix in. Place meringue on top of the hot filling and return to the oven and back until the meringue is golden brown about 10 or 15 minutes.
When I saw rhubarb I was half expecting that it would be red or at least pinkish… now I know not all rhubarb desserts need to have that colour ha! Looks and sounds delicious!
Yum. It looks and sounds really delicious.
That’s a stunning looking dessert. I think the sourness of the rhubarb would go so beautifully with the sweetness of the topping xx
never tried rhubarb cake, look delicious.
I have never had rhubarb before & this looks fabulous 🙂
I’ve never been a fan of rhubarb but this looks delicious. I love the topping!
I know it’s rhubarb time, but I;ve never work with it, I dont know hoe to handle it. This cake looks delicious!
Have a wonderful weekend my friend!
It’s my first time over at you blog and you caught my eye with this cake! I love rhubarb but even more so my husband does! This looks delish! Have a great Mother’s Day!
that looks delicious! I have never made anything with rhubarb…and had no idea it looked that good!
This sounds really good! I am waiting for my rhubarb to be ready. My husband split it and transplanted it last year, so I am worried I won’t have enough for all the rhubarb recipes I want to make!
Look delicious and Im hungry!!
This look really delicious!!
YUM! i believe you 😀 and i love rhubarb and how could i not try a dish that has been passed down….. can’t wait to have a chance to bake it.
Hi, I just stumbled onto your blog and I’m glad I did.
My wife loves rhubarb cake, so I’m going to tell her about your blog, too. I’m sure she will want to follow. What I like is all the sandwich ideas you have here. A guy like me could spend some serious time deciding which to rate as number one. My wife and I both enjoy cooking, but my specialties are grilling, smoking, and barbecue. I also enjoy Dutch oven cooking and I love baking bread and making pizza. It’s a guy thing. I’m your newest follower, and like I said, I’ll send Connie our way, too.
Please accept my invitation to visit and hopefully to follow my blog. Oh, I do throw a bit of woodworking into the mix, too. Steve
I don’t eat rhubarb that often I must say but these rhubarb cake really caught my eye! Looks delicious & love the topping. And another thing was i love granny recipes ( I called it granny recipes)or recipes that has been passed on! They’re always the best recipes! BTW I’ve planted a rhubarb plant last weekend in our vegetable patch! Hope it’ll grow & I can try this recipe of yours soon! Thanks for sharing! Have a nice day! 🙂
In spite of never used rhubarb and seeing so many recipes…I must try this cake, I like the filling and love the idea of meringue on top 🙂
Thanks for this recipe and hope you have a wonderful week ahead!
Oh this looks so delicious. It looks a bit like a rhubarb version of lemon meringue pie.
I love rhubarb and it’s so good for you.
Funny thing is even when I think of it it draws my cheeks in and makes my mouth water.
Rhubarb is not something I grew up eating, so I don’t have any tried and true recipes for it. Thanks for this one- it looks really good! Mom’s recipes are always the best, aren’t they?
Your cake looks yummy! I just made a rhubarb cake for Mother’s Day. I’ll have to post it soon. Rhubarb is so good!
I’ve always wanted to try rhubarb!
My husband is pretty much the biggest rhubarb fan ever! He is going to LOVE this. Yum!
I would love a piece of this pie right now! I have never cooked with rhubarb, but I’d like to give it a try!
Oh, I loooove this recipe! My mom did a lot with rhubarb and there was a recipe from Taste of Home years ago that reminds me of this recipe and for some reason I have just never made it before. I am going to try this this weekend…and sending it to my mom, too!
I am very pleased to be able to read your writing, writing a simple but very nice, thank you
Oh, what fun to have your mom’s recipe! My mom’s favorite thing to make was rhubarb crisp and I have that one…love love love that recipe. I will try this one of yours, it looks so elegant and beautiful!